Serving: 4| Type: Tiffin / Pillayar Nombu
Ingredients:
| Long Grain Rice | -1cup |
| Pasi paruppu | ¼ or ½ cup |
| Turmeric | -pinch |
| Salt | -to taste |
| Ghee | -3tbsp |
| Cashew nuts | -15 |
| Pepper and cumin | -2tsp(powder) |
| Green chili(slit) | -1 |
| Asafotida | -pinch(optional) |
| Ginger(Chopped) | -½tsp(optional) |
| Curry Leaves | -few |
Method:
- Pressure cook rice and paruppu together with 3 to 3 ½ cup of water with a pinch of turmeric.
- Let it cool down, then open it and mix it with salt.
- Take a pan, heat with ghee and then add all seasonings fry without burning, add it into the cooked pongal.
- Mix well, then keep it into the stove and cook for few minute until pongal gets hot.
- Serve the pongal with a spoon of ghee, along with sambar or chutney.
Variation:
- While seasoning, add 3tbsp of chopped onion, 2tbsp of tomato and 1tbsp of coriander leaves sauté well then add it into the pongal.
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